Lasagna Primavera

12 uncooked lasagna noodles
3 cups frozen broccoli cuts, thawed and well drained
3 large carrots, coarsely shredded (2 cups)
1 can (14 1/2 ounces) diced tomatoes, well drained
2 medium bell peppers, cut into 1/2-inch pieces
1 container (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
2 containers (10 ounces each) refrigerated Alfredo pasta sauce
1 package (16 ounces) shredded mozzarella cheese (4 cups)

Heat oven to 350 degrees. Cook and drain noodles as directed on package. Meanwhile, cut broccoli florets into bite-size pieces if necessary. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.

In ungreased rectangular pan, 13x9x2 inches, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese.

Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables.

Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese.

Bake uncovered 45 minutes to 1 hour or until bubbly and hot in center. Let stand 15 minutes before cutting. Makes 8 servings